Slow Cooker Butternut Squash Lasagna

By ForkAndTheCork

Ingredients

• 3 cups cubed butternut squash
• 1/2 yellow onion, diced
• 1 clove fresh garlic, diced
• 1 shallot diced
• 7 ounces (or 1/2 15 oz. container) low-fat ricotta cheese
• 1 Tablespoon dried sage (or same amount of fresh, chopped)
• 1 egg
• 1 package of lasagna noodles (you’ll only use about 6)
• 2 cups shredded mozzarella
• 1/2 cup frozen spinach, thawed, liquid squeezed out
• 1 Tablespoon olive oil
• 1 Teaspoon coriander (don’t have it and don’t want to buy it? the dish will be just as delicious without it)

Preparation

Step 1

• Step 1: Preheat oven to 350 degrees. Add the butternut squash to a baking dish and drizzle with olive oil, salt, pepper, and coriander. Roast for 30 minutes, turning once.

• Step 2: Heat 1/2 tbls olive oil in a skillet on the stove. Add the diced onion, shallot and garlic and saute until tender – approximately 5 minutes.

• Step 3: Combine ricotta, egg, and sage in a bowl and whisk until smooth.

• Step 4: Mash roasted squash until smooth. You can add a little chicken stock, milk, even water if it’s all you have, to help smooth out the squash. Salt and pepper the mash to taste.

• Step 5: Layer your lasagna. In the crockpot, spread out the other 1/2 Tablespoon olive oil and a thin layer of the squash. Break in half two lasagna noodles and place the 4 pieces on top of the squash to form an even layer. On top of the noodles, spread out 1/2 the ricotta mixture, and on top of the ricotta, layer 1/2 the onion mixture. Sprinkle 3/4 Cup mozzarella on top. Break two more noodles to form the next layer. Spread the rest of the squash on top of the noodles, and add the spinach. Add another 1/2 Cup mozzarella. Lay down another set of noodles. Top noodles with the last of the ricotta and the rest of the sauteed onions, shallot and garlic. Top the entire dish with 3/4 cup shredded mozzarella.

• Step 6: Cover and cook on low for 3 – 4 hours, or until the noodles are tender. Remove from crockpot using a spatula, cut and serve!